This collaboration between former Gary Danko and Manresa pastry chef Belinda Leong and San Francisco Baking Institute and Thorough Bread and Pastry founder Michel Suas was an instant hit when it opened in Pacific Heights in 2013, and now the space feels like it's been part of the fabric of the neighborhood for much longer. It's a quaint little slice of Paris in the area, desserts gleaming like jewels in the case. Leong quickly attracted attention for her variations on the kouign amann, a fine specimen of Viennoiserie that renders an ordinary croissant staid and boring with its layers of butter and sugar instead of just butter and an almost-liquid sugar center. This year, the cafe plans to introduce an afternoon tea service, new seasonal sweets including unusual eclairs and tarts, and will even flirt with occasional evening hours.
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